Roasted Vegetable and Rice Soup

TWO KOOKS IN THE KITCHEN
17Ingredients
50Minutes
150Calories

Ingredients

US|METRIC
  • 1 large carrot (or 2-3 small ones, shaved with a peeler or cut in small pieces)
  • 1 1/2 cups cherry tomatoes
  • 5 cups other vegetables (e.g. red pepper, mushrooms, green onions, asparagus, zucchini, cut in chunks)
  • 1/2 teaspoon dried thyme
  • 1/4 cup olive oil
  • salt
  • pepper
  • 2 teaspoons oil
  • 3/4 cup onions (chopped, about 1 onion)
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1 pinch cumin
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon chili flakes
  • 5 cups vegetable broth (or 4 cups broth, 1 cup water)
  • 1 1/2 cups rice (cooked or leftover, made from 1/2 cup uncooked rice - follow package directions)
  • 3 cups baby spinach (fresh, roughly chopped)
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    NutritionView More

    150Calories
    Sodium28% DV660mg
    Fat12% DV8g
    Protein4% DV2g
    Carbs6% DV18g
    Fiber8% DV2g
    Calories150Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium660mg28%
    Potassium300mg9%
    Protein2g4%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A60%
    Vitamin C20%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.